Home · Recipes · Desserts & Baking · Cupcakes & Muffins Pineapple Coconut Cupcakes Author: Maryanne CabreraPublished: Mar 8, 2016Updated: May 17, 2021 View Recipe3 ReviewsThis post may contain affiliate links. Read our disclosure policy. It’s a tropical vacation in a bite! These coconut cupcake are filled with crushed pineapple and topped with coconut buttercream. I constantly have summer on the brain. Perhaps because I can’t enough of warm days filled with sunshine. While I love cloudy/rainy days (especially since they’re such a rare occurrence in LA), there’s something about summer that always puts me at ease. Until then, we’re eating dozens of these pineapple coconut cupcakes in anticipation of summer vacation, beach trips, pool parties, and endless bottles of rosé! Coconut Cupcakes filled with crushed pineapple I’m sharing the recipe for these cupcakes over at BHG’s Delish Dish blog. I upped the tropical-ness of these simple vanilla bean-coconut cupcakes by adding pineapple. Once the coconut cupcakes have cooled, I scooped out a little cavity in the center of the cupcake. The hole is filled with crushed pineapples (Canned pineapple works great! Drain out the excess liquids.) Cover the pineapple surprise with coconut buttercream. It’s a sweet and fruity surprise when you bite into the cupcake! Pineapple Coconut Cupcakes No ratings yet It's a tropical vacation in a bite! These coconut cupcake are filled with crushed pineapple and topped with coconut buttercream. Prep Time: 30 minutes minutesCook Time: 20 minutes minutesTotal Time: 50 minutes minutes Servings: 18 cupcakes Print Recipe Pin Recipe Rate Recipe IngredientsCupcakes:▢ 14 oz can unsweetened coconut milk*▢ 2 teaspoon vanilla paste or pure vanilla extract▢ 1 ¾ cup all-purpose flour▢ ¼ cup almond flour▢ 2 ¼ teaspoon baking powder▢ ½ teaspoon kosher salt▢ ¾ cup unsalted butter softened▢ 1 ⅓ cup granulated sugar▢ 3 large eggs room tempFilling and Topping:▢ 8 oz can crushed pineapple drained▢ 1 cup flaked coconut, lightly toastedVanilla-Coconut Frosting:▢ 1 cup unsalted butter▢ ⅛ teaspoon kosher salt▢ 3 ¼ cup confectioners' sugar▢ reserved coconut milk from cupcakes Instructions For the full directions visit BHG.com. Notes*Note: This recipe requires the use of canned coconut milk. Do not use the coconut milk found in the refrigerated section of the market. Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Mary Ann | The Beach House Kitchen says: March 10, 2016 These beauties are calling my name Maryanne! They look and sound wonderful! Reply
Tracey Gibson says: November 9, 2018 Why can I not use the coconut milk out of the fridge – I have a carton and was going to use it on these? Thank you. Reply
Maryanne Cabrera says: November 14, 2018 The recipe requires full-fat coconut milk. The coconut milk sold in containers are often watered down.